Charlottes Green Tomato Pie Food

CHARLOTTE'S GREEN TOMATO PIE

Steps:

• Preheat oven to 425°. In a large bowl, mix the first 6 ingredients until blended. Add tomatoes; toss gently to combine., On a lightly floured surface, roll 1 half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake 15 minutes. Reduce oven setting to 350°. Bake 35-45 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

GREEN TOMATO PIE

Steps:

• Mix 3/4 cup sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1/4 teaspoon each salt and pepper, 3 tablespoons quick-cooking tapioca and the zest of 1 lemon. Cut 2 pounds green tomatoes into 1/4-inch-thick slices; dip completely in the sugar mixture, then arrange in pie shell, adding 1/2 cup golden raisins as you layer. Drizzle with 2 tablespoons lemon juice and dot with 4 tablespoons butter.
• Perfect All-Butter Piecrust
• Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.
• How to Make a Pie
• Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).
• Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling.
• Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
• Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.
• Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.

GREEN TOMATO PIE

Steps:

• Preheat oven to 350°. In a bowl, combine sugar, flour, cinnamon and salt. Add tomatoes and vinegar; toss to coat. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge., Bake until tomatoes are tender, about 1 hour. Cool on a wire rack to room temperature. Store in the refrigerator.

GREEN TOMATO PIE

Steps:

• Mix sliced tomatoes with 1 teaspoon salt and let mixture sit for a few minutes.
• Drain excess liquid.
• Combine tomatoes with remaining ingredients, and spoon the filling over bottom pie crust.
• Cover filling with top pie crust, cut 3 or 4 air vents in the top.
• Bake at 500 degrees for 6 minutes.
• Then reduce heat to 400 degrees and bake pie for another 50 minutes or until the middle boils up.

GREEN TOMATO PIE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place diced green tomatoes and vinegar in a large bowl.
• In a medium bowl, mix together sugar, cinnamon, cloves, nutmeg, salt and flour. Sprinkle over tomatoes and toss to coat evenly.
• Pour into pie crust and cover with criss-cross lattice crust.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, until bubbly and crust is brown.

GREEN TOMATO PIE

Steps:

• Make crust for 9-inch pie. Core green tomatoes and cut into thin wedges, as you do for apple pie. Mix together dry ingredients.
• Stir in lemon juice and tomatoes until tomatoes are coated.
• Fill pie crust and add top crust. Flute edge and slit top 4 or 5 times.
• Bake 30 minutes at 425 degrees.
• Reduce heat to 350 degrees and bake another 20 minutes.
• Tastes like mincemeat pie.